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No I'm American and used to had two European passports but just gave up one of them. I think I should get Swiss citizenship.Ethnically I'm mostly Irish and a bit German.

Well anyways, I love a good Saur Kraut (Im 1/4 German), and sometimes I get it in New Braunfels, Tx with a bright red sausage in it and I forget what they call it, but I love it.

Although I can be a rather "bad" german because at home I just pop open a can of Saur Kraut and throw some Hillshire farms smoked sausage in it. My Gran Gran used to make Saur Kraut in her kitchen, she had to ferment it or something. We all failed to get the recipe which was kept up in her thick german noggin, before she died.

Edited to add: I'm such a bad German that I cant even spell it correctly...It's sauerkraut

Yeah my grandma was German and she would make the sauerkraut but more often than not with Kielbasa, which is Polish. Here in switzerland we can buy all different varieties of fresh sauerkraut in the refrigerator section. There is pre-cooked, or raw, which takes awhile to cook, but its cheaper, and theres a kind with beets in it. I like it and all the sausages too, but I can't eat a whole plate of it.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

This reminds me of that scene in Soylent Green where the guy has an extremely rare "real" piece of beef in a society of manufactured foods. Is this on the Horizon for us? Hopefully I'll be 6 feet under before that happens

Current beef production methods not only are unsustainable, but production is pretty much at a max. This would help the environment, reducing greenhouse gases, improving the health of the people eating it and of course, better for cows.

If the day comes we can't sustain cheap beef production, wouldn't there be enough real food that we could eat, instead of this beef simulation. Simulated food is for the most part not the answer. Beef will still be around it'll just be expensive again even for people in so called rich countries.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

Saw the story on the news about the fake beef. I just don't think I would be able to get by the fact that it is made in a lab. Nothing I would want to try, much less ingest on a regular basis.

I was thinking the same but then I realized 100 years ago people probably would have been freaked out by a box of cake mix . I used to do some work at the NutraSweet plant and the kitchens were all beakers and test tubes with vats of chemicals for ingredients . The people that worked in the test kitchens were in white lab coats and wearing safety goggles , they were chemist , not chefs .

Many of our food products are manufactured in bizarre ways , we simply don't know or dwell on it . I bet in a 100 years from now you will be ordering a double .

Aspartame hasn't been a wonderful addition to the grocery cart. Margarine was a disaster. Maybe "many people" don't think about bizarrely produced "food" but that doesn't make it OK. The trend is increasing consumer knowledge about frankenfoods... You're probably correct, that there will always be a market for this crap but the healthy and eco friendly way forward is to shrink that market, and not end up in the land of Soylent Green and some "World of Tomorrow" instant meal nightmare.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

Aspartame hasn't been a wonderful addition to the grocery cart. Margarine was a disaster. Maybe "many people" don't think about bizarrely produced "food" but that doesn't make it OK. The trend is increasing consumer knowledge about frankenfoods... You're probably correct, that there will always be a market for this crap but the healthy and eco friendly way forward is to shrink that market, and not end up in the land of Soylent Green and some "World of Tomorrow" instant meal nightmare.

I'm not saying its a good or bad thing , I'm simply saying that we already consume a lot of unappealing crap that we do not think much about from day to day .

I also do not think that all lab created food products are bad and that in reality these kinds of foods are here to stay .

Many many years ago when I was working in a supermarket, myself and some of my coworkers were in the stock room secretly eating ice cream sandwiches (the kind with two chocolate cookies on the outside and vanilla ice cream in the middle). I can't remember the name brand.

A manager suddenly came in so we all flung them away so we would not get caught, and he was none the wiser.

Several weeks later while reorganizing the stock room I came across the half eaten ice cream sandwiches and much to my amazement they were not only not moldy, but they hadn't even completely melted (in a room temperature stock room).

I can't imagine the chemical engineering necessary to create a "food" that could do that.

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"The trouble with the world is that the stupid are cocksure and the intelligent are full of doubt."

Several weeks later while reorganizing the stock room I came across the half eaten ice cream sandwiches and much to my amazement they were not only not moldy, but they hadn't even completely melted (in a room temperature stock room).

I can't imagine the chemical engineering necessary to create a "food" that could do that.

Think "twinkies," (sorry Wumpy).

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I've never killed anyone, but I frequently get satisfaction reading the obituary notices.-Clarence Darrow

Many many years ago when I was working in a supermarket, myself and some of my coworkers were in the stock room secretly eating ice cream sandwiches (the kind with two chocolate cookies on the outside and vanilla ice cream in the middle). I can't remember the name brand.

A manager suddenly came in so we all flung them away so we would not get caught, and he was none the wiser.

Several weeks later while reorganizing the stock room I came across the half eaten ice cream sandwiches and much to my amazement they were not only not moldy, but they hadn't even completely melted (in a room temperature stock room).

I can't imagine the chemical engineering necessary to create a "food" that could do that.

Many eons back I used to stock the dairy isle in one of the major supermarkets in Florida. After clubbing the night before till early in the AM, one Saturday morning I was so hungry while putting up some Yoplait yogurt. I popped one open and started eating it. Sure enough, I hear, "Hey Thomas, how ya doing today?". I turn around and the store manager is standing right behind me. I about pissed my pants.

I was a little relieved when he told me, "be sure to pay for that when the store opens".

My friend who used to work produce in a supermarket told me the other day that when eggs came in they would sometime be left days sitting on a pallet in the back without refrigeration until they were put out . I guess they last a few days from under a chicken to the market without ill effects . I found it disturbing .

Eggs aren't refrigerated in any market in Switzerland. By habit I put them in my fridge after I buy them. But they sit on the shelves unrefrigerated in markets til their sell date, which is weeks after the date they were laid.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

Eggs aren't refrigerated in any market in Switzerland. By habit I put them in my fridge after I buy them. But they sit on the shelves unrefrigerated in markets til their sell date, which is weeks after the date they were laid.

I find it a little funny that people have a problem with this. Yes it's grown in a lab but its still actual beef cells (meat).

We have a problem with this but we don't have a problem eating fluorescent orange Doritos or purple and green fruit loops. What about cheez whiz? What about the fluorescent yellow/green Mountain Dew.

90% of the American Diet is made in a lab. At least this is actual beef meat it's just made differently.

But I don't eat any of that junk. A lot of people don't eat that processed food. I never got that crap when I was growing up, either. During the boom in processed food. So its consistent to have a problem with lab grown beef.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

Neither do I. I wasn't speaking of you or anyone else here specifically. I just find it funny in general some of the comments about this news story. People have absolutely no problem eating and drinking things like:

that McDonald's burger (or should I say burgers) may have come from a breathing creature, but it was not primo, nor grass fed and CERTAINLY not Black Angus.

Just sayin'........

M

I'm aware the burgers at Mcdonalds are sub par and not Angus, I wasnt saying they were: But I buy Grass fed beef as much as I can afford. There just is no comparison Grass/versus grain. Grain fed beef is poorer quality because the cows digestive systems cant process the grain as well as the grass, although still tasty. I just this weekend purchases Angus beef for hamburgers (although not grass fed). Maybe the reason I am so outraged at this is my upbringing where we used to slaughter one of our own cows and have fresh beef for months, right off the land.

This is the first instance of Petri dish beef, They infer it doesnt even taste like beef, "but close". Even if they can improve it I doubt it will ever be as good as the Primo beef we can get off the hoof now. But I can agree that one day Lab grown meat will be th enorm, but hopefully it's about 50-100 years away

On the other hand, if when this becomes a feasible product, and the company brings on a name-brand "gourmet" chef and they develop some sort of final product that is alluring and could only be produced in the lab, i bet there would be a market. I could see it going either way. Some sort of chic lab grown pâté, a la molecular cuisine, for the well-heeled, or lab grown "soylent" patties for the masses, and real beefburgers for the gated elite.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

People with money to spare are all to willing to overspend on alluring "foodstuffs" with dubious claims to health and purity. They could spin petri beef as the purest and finest. Think of the hideous consumption of chic "purity" these days.

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“From each, according to his ability; to each, according to his need” 1875 K Marx

On the other hand, if when this becomes a feasible product, and the company brings on a name-brand "gourmet" chef and they develop some sort of final product that is alluring and could only be produced in the lab, i bet there would be a market. I could see it going either way. Some sort of chic lab grown pâté, a la molecular cuisine, for the well-heeled, or lab grown "soylent" patties for the masses, and real beefburgers for the gated elite.

Brings up the question, If they take stem cells from a living Grass fed Angus cow or, will they get better quality "Petri-beef" than if they used run of the mill grain cattle? I suppose the nutrients in the cells would be different for each type? And if so, couldn't they add in the better nutrients into the Petri dish and Voila! get Angus Prime from Stockyard cattle?

People with money to spare are all to willing to overspend on alluring "foodstuffs" with dubious claims to health and purity. They could spin petri beef as the purest and finest. Think of the hideous consumption of chic "purity" these days.

Yes many people spend too much to eat. Take Gwyneth Paltrow for example. Quite a lot in the hood. And those t shirts cost a pretty penny too.